Foto: Half Baked HarvestBahan-bahan
- 2 cups cooked white or brown rice
- 2 tablespoon rice wine vinegar
- pinch of kosher salt
- 2 tablespoons toasted sesame oil
- 2 tablespoons gochujang
- 1 inch fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1 pound sushi grade tuna, sliced into strips
- 6 -8 sheets nori
- 1 cup kimchi
- 1 cup shredded carrots
- 1/2 pineapple, thinly sliced into half moons
- 1 avocado, sliced
- 1/4 cup tahini
- 1 tablespoon gochujang
Langkah-langkah
1. In a bowl, combine the rice, rice vinegar, and a pinch of salt.2. In medium bowl, combine the sesame oil, gochujang, ginger and soy sauce. Add the tuna and toss to coat. Drain off excess marinade before adding the tuna to your sushi roll.3. Fold a clean kitchen towel into a rectangle and place a piece of plastic wrap over the towel. Place 1 sheet of nori on the plastic wrap. Wet your hands and then lightly press them on the nori sheet to dampen. Spread a thin layer of rice over the nori and then arrange the drained tuna, kimchi, carrots, pineapple, and avocado toward the top of the end closest to you.4. Begin to roll the nori sheet over the tuna until it has made one turn, now begin to roll the towel up to help shape the roll. Don't worry if it's not perfect. Do your best to use the towel and plastic to help shape the roll. 5. Slice the roll and serve with spicy "mayo" (recipe below).
Combine the tahini and gochujang in a bowl, adding water until the sauce is drizzle-able.
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